One of the best feelings you can experience in this world is contentment from eating exactly what you want. That is what I felt when, after weeks of craving, I finally decided to wing my own version of Pad Thai and have it for a laid-back Friday night dinner. So food happy. The fried rice worked great alongside the egg-wrapped noodle-y goodness, with both dishes featuring subtle heat from the peppers as well as bright hints of freshness from the cilantro.
Since I was able to feed four with both recipes, each serving of low-carb Pad Thai came out to 3.25 grams of carbs, while each serving of pork fried cauliflower rice came out to 2.25 grams of carbs, for a total of 5.5 grams of carbs for the entire dinner.
Ingredients for the Pad Thai (serves 4)
- 2 packages of fettuccine-style shirataki noodles (boiled for 5 minutes, drained, and set aside)
- 1/2 package of firm tofu (pressed to drain)
- 1/2 c - 1 c olive oil
- 1 tbsp softened peanut butter
- 2 tbsp seafood stock (or chicken stock)
- 2 tsp crushed red pepper flakes
- 1 tbsp white vinegar
- 1 tbsp gluten-free soy sauce
- 1 tsp sweetener
- 1 clove of garlic, minced
- 4 eggs
- Start by heating the olive oil in a pan over medium high heat. Chop the drained tofu into bite sized blocks and fry them in the olive oil until they're golden brown, and then set them aside on a plate lined with a paper towel.
- While frying the tofu, mix together in a small bowl the peanut butter, seafood stock, crushed red pepper, vinegar, soy sauce, and sweetener. Set the sauce aside.
- Crank the pan up to high. Drain the oil until there is only about a tablespoon left. Fry the noodles in the oil for about 2 minutes. Throw in the garlic and let it fry for about a minute. Add in the reserved peanut butter sauce and tofu. Toss the mixture together. Garnish with cilantro
- Divide the noodles into 4 servings. Scramble an egg with a pinch of salt and pepper. Add it to a hot pan, swirling to coat the bottom. When the egg has set, place a serving of the Pad Thai in the middle of the egg and use a spatula to wrap the egg around the noodles on all sides. Flip the pan onto a plate, like you would an omelette. Repeat this for the remaining servings. Serve with a slice of lime on the side.
Nutritional Info (for entire recipe)
Calories: 1663 calories
Total fat: 150 grams
Total carbs: 27 grams
Dietary fiber: 14 grams
Net carbs (entire recipe): 13 grams
Protein: 65 grams
Ingredients for the Pork Fried Rice (serves 4)
- 1 tbsp olive oil
- 1/2 c - 3/4 c chopped leftover pork or raw bacon
- 1/4 c sliced onions
- 2 c riced cauliflower
- 1 clove garlic, minced
- 1 tsp crushed red pepper flakes
- 1-2 tsp turmeric
- Salt and pepper
- In a pan, heat about a tablespoon of olive oil on high heat. Add in the meat and onions and let them brown a bit. Toss in cauliflower, garlic, and crushed red pepper. Cook everything together for about 3 minutes, or until the cauliflower browns.
- Mix in the turmeric until the rice turns yellow. Add salt and pepper to taste. Garnish with cilantro.
Calories: 376 calories
Total fat: 26 grams
Total carbs: 15 grams
Dietary fiber: 4 grams
Net carbs (entire recipe): 9 grams
Protein: 15 grams